One pan shrimp and rice is easy enough to serve on the busiest weeknight yet special enough for dinner guests!
Start with an ovenproof skillet on the stove top and sauté chopped onion and Arborio rice. Add canned diced tomatoes and your choice of stock, and transfer the skillet to a pre-heated oven to continue cooking.
Continue stirring and adding ingredients, garnish with parsley and lemon wedges and serve!
One Pan Shrimp and Rice:
- 4 tablespoons olive oil, divided
- 1 onion, chopped
- 1/2 teaspoon garlic powder
- 2 teaspoons chili powder
- Kosher salt
- 1 1/2 cups Arborio rice
- 15 ounce can diced tomatoes
- 2 1/2 cups chicken or vegetable stock, divided
- 1 cup frozen peas
- 1 pound large shrimp, cleaned and deveined, and tails removed if desired
- 2 tablespoons chopped parsley
- Lemon wedges
Pre-heat the oven to 350 degrees. Heat 2 tablespoons of the olive oil in an ovenproof skillet over medium high heat. Add the onion and sauté for 5 minutes. Add the garlic powder, chili powder and 1/2 teaspoon of salt. Stir for 1 minute. Add the rice and stir for 3 minutes.
Add the tomatoes and 1 1/2 cups of the stock, stir and place in the oven for 20 minutes. Add the remaining cup of stock, stir and return to the oven for 10 more minutes. Add the peas and 1/2 teaspoon of salt and stir again. Tuck the shrimp into the rice and bake until the shrimp is just cooked through, 5 – 7 minutes more.
Drizzle with the remaining 2 tablespoons of olive oil, sprinkle with the parsley and serve with lemon wedges.
